Stuffed Pepper Casserole Recipe
This Stuffed Pepper Casserole has all the tasty goodness of stuffed peppers without the hassle of stuffing anything. This dish rolls the robust flavors of ground beef, bell peppers, and melty mozzarella into one deliciously easy bake. Ready in 40 minutes, it’s perfect anytime!
Equipment
Ingredients
- 3 tablespoons olive oil divided
- 1 pound ground beef
- 1 cup yellow onion chopped
- 1 cup green bell pepper chopped in big squares
- 1 cup red bell pepper chopped in big squares
- Salt and pepper
- 5 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- ½ teaspoon dried oregano
- 1 ½ cups low-sodium chicken broth
- 1 can diced fire-roasted tomatoes 14.5-ounce
- 2 teaspoons Worcestershire sauce
- 1 cup long grain white rice preferably jasmine
- ½ mozzarella cheese shredded
- Fresh parsley chopped
Instructions
- Preheat the oven to 180ºC (350°F).
- In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until it gets hot. Add the ground beef, season with salt and pepper, and cook, stirring occasionally and breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.3 tablespoons olive oil, 1 pound ground beef
- Transfer the beef to a plate, and drain any excess fat from the pot if necessary.
- Return the pot to medium-high heat and add the remaining 2 tablespoons of olive oil, along with the onion and peppers. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.1 cup yellow onion, 1 cup green bell pepper, 1 cup red bell pepper
- Add the garlic and red pepper flakes, cooking until the garlic is fragrant and lightly golden, about 1 minute. Stir in the tomato paste and dried oregano, cooking frequently until the tomato paste darkens in color, 1 to 2 minutes.5 garlic cloves, ¼ teaspoon red pepper flakes, 3 tablespoons tomato paste, ½ teaspoon dried oregano
- Return the beef and any accumulated juices to the pot. Add chicken broth, a can of diced fire-roasted tomatoes with their juices, and Worcestershire sauce.1 ½ cups low-sodium chicken broth, 1 can diced fire-roasted tomatoes, 2 teaspoons Worcestershire sauce
- Stir in long-grain white rice, season with salt and pepper to taste, and bring to a boil.1 cup long grain white rice, Salt and pepper
- Transfer to a casserole dish and top with cheese. Bake for 12 minutes, or until golden and bubbly.½ mozzarella cheese
- Serve with fresh parsley.Fresh parsley
Video
[adthrive-in-post-video-player video-id="hE0NXjlR" upload-date="2025-11-13T11:13:49+00:00" name="Ground Beef Stuffed Pepper Casserole" description="All the flavors of stuffed peppers in an easy, one-pan dinner." player-type="default" override-embed="default"]
Notes
- Rice: Long grain white rice, like Jasmine, works best as it holds up well during baking without becoming mushy.
- Cheese: Feel free to experiment with different types of cheese. While mozzarella is great for a mild, melty top, try mixing in some sharp cheddar or pepper jack for a bit of a kick.
- Meat: Ground turkey is a great leaner alternative that works wonderfully in this recipe. Just make sure to season it well since turkey can be a bit milder in flavor.
- Vegetables: Add mushrooms or zucchini for an extra boost of veggies. Just sauté them along with the bell peppers and onions.
- Spice It Up: If you love a spicy kick, increase the amount of red pepper flakes, or add a dash of cayenne pepper.
- Make Ahead: You can prepare this casserole ahead of time. Just assemble everything in the baking dish, cover it, and refrigerate until you're ready to bake. You might need to add a few extra minutes to the baking time if it's coming straight from the fridge.
Storage and Reheating Instructions
- Fridge: Pop any leftovers into an airtight container and slide them into the refrigerator. They’ll stay fresh and tasty for up to 4 days.
- Freeze: To freeze, assemble the casserole, skip the baking step, cover it tightly with foil, and pop it in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and bake as directed.
- Reheat: When you’re ready to enjoy it again, simply reheat it in the microwave or back in the oven until it’s warmed through.
Nutrition
Calories: 320kcalCarbohydrates: 27gProtein: 14gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 40mgSodium: 202mgPotassium: 402mgFiber: 2gSugar: 4gVitamin A: 972IUVitamin C: 43mgCalcium: 51mgIron: 2mg
Tried this recipe?Let us know how it was!